Category Archives: North India

A dish I have been wanting to try to make for a while now is Chicken Biryani. This dish is particularly known for its layers of divine flavors that slowly develop and blend together. In order to have that aroma and ambrosial taste, biryani is a multistep process that requires a long cooking time. The flavors in the dish come from a blend of spices that are typically not used together in everyday cooking playing a big role in its rich taste.

One of my favorite vegetables are Bell Peppers. They are a wonderful combination of tangy taste and crunchy textures! Capsicum annuum is the scientifically correct name for Bell Peppers. There are a variety of colors and flavors in each pepper, but all equally yummy!

Capsicum chicken has been a popular dish with many of my friends and one of the easier dishes to make after a long day at the office. Very simple and straight forward.

I am huge fan of yellow daal (Lentils in Hindi). Toor Daal, or split pigeon pea as some may call it, is a member of the legume family.

This traditional Indian dish is often served with rice and a staple in many Indian restaurants and households. There are also many reasons why toor daal is a very healthy choice. An important vitamin for all women are folic acids, especially those that are pregnant or become pregnant. For vegetarians, it provides them with all the proteins and nutrients any vegetable would offer. It also has a great source of complex carbohydrates and fiber. Feeling constipated? This is one remedy given in an Indian household to help that! (No joke!) My gramps, who has diabetes, eats this on the daily! It provides him with all the nutrients he needs! (we add spinach and other veggies to it for more flavor).

Makhani is a dish that has been around for ages in India, especially in areas populated with Punjabis! Sometimes Makhani dishes are called “buttery” dishes because “makhan” in Hindi means butter. Indian butter is a cultured butter and has a sourness to it. In order to get that sourness here in the US, you add a small amount of yogurt in the cream. If you would like to keep a more creamy texture, Malai, non-homogenized milk boiled and then cooled, is added to the sauce.

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Hello! My Name is Shruti Dixit! I hope everyone enjoys my recipes and use them to explore new palates by going outside of their everyday, normal boundaries. I would greatly appreciate your feedback on any recipe! I love hearing what people think worked for them and what did not. For more about me and my site, please check out the About Me page. Enjoy!